# Difference between dark brown and light brown sugar in cooking **URL:** \ **Category:** Cafe Society\ **Created:** [February 9, 2013, 9:32pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817 "2013-02-09T21:32:31Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Canadjun](https://avatars.discourse-cdn.com/v4/letter/c/76d3ee/32.png) [@Canadjun](https://boards.straightdope.com/u/Canadjun)\ **Post date:** [February 9, 2013, 9:32pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/1 "2013-02-09T21:32:31Z")
I have a culinary physics question. A Butterscotch recipe that I make a lot requires 1 cup of white sugar, 1 cup brown sugar, 1 cup water, 1/4 cup corn syrup, and 1/3 cup butter. Heat all except the butter in a large pot, stirring until dissolved and then not stirring to 250 degrees. Add butter and cook to 280-300 degrees (hotter makes it more brittle). Pour out onto a greased tray. Not bad - try it! However, my question is why does it want to boil over so much more easily if I use dark brown sugar vs. light brown sugar? Even with light brown sugar I have to keep an eye on it, but if I use dark brown the boiling mixture almost looks like it is “foaming” and I have to heat it **VERY** slowly to keep it from boiling over. At least I only need to fight with it until it’s time to put the butter in; that stops the “foaming” and I can relax until it finishes cooking. So, what is the likely reason dark brown sugar gives me so much more difficulty keeping the boiling under control than light brown sugar? ---
**Author:** ![USCDiver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/uscdiver/32/354_2.png) [@USCDiver](https://boards.straightdope.com/u/USCDiver)\ **Post date:** [February 9, 2013, 9:51pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/2 "2013-02-09T21:51:40Z")
The only difference between white sugar and brown sugar is the addition of molasses and the percentage of molasses determines whether it is light or dark brown. My guess is that the dark brown has more water (molasses being hygroscopic) and as the water boils out it is causing the foaming. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [February 9, 2013, 11:05pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/3 "2013-02-09T23:05:15Z")
Moved from General Questions to Cafe Society, where youu can still get a factual answer. **samclem** ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [February 9, 2013, 11:17pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/4 "2013-02-09T23:17:18Z")
Whether you’re using real brown sugar or the brown sugar most people use, the difference is indeed in the molasses content. Both light and dark brown have a fairly high moisture content as well. I’d recommend you use real (less refined) brown sugar, rather than white sugar that’s been re-blended with the molasses originally extracted from it. I don’t see the point to it, it isn’t as healthy (unrefined sugar still contains some vitamins and minerals; white sucrose has none), and I think natural brown sugar tastes much better. Less refined dark brown is sold as Muscovado sugar, light brown as Demerara. Be sure you read the packaging to make sure you’re getting natural/raw/unrefined/less refined sugar (different manufacturers use different terms). Billington’s is the brand I normally buy. ---
**Author:** ![Canadjun](https://avatars.discourse-cdn.com/v4/letter/c/76d3ee/32.png) [@Canadjun](https://boards.straightdope.com/u/Canadjun)\ **Post date:** [February 10, 2013, 12:01am UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/5 "2013-02-10T00:01:53Z")
> [@USCDiver](#): > > The only difference between white sugar and brown sugar is the addition of molasses and the percentage of molasses determines whether it is light or dark brown. My guess is that the dark brown has more water (molasses being hygroscopic) and as the water boils out it is causing the foaming. Still puzzled. It’s already in water, and it is (more or less) dissolved by the time it starts boiling. ---
**Author:** ![Canadjun](https://avatars.discourse-cdn.com/v4/letter/c/76d3ee/32.png) [@Canadjun](https://boards.straightdope.com/u/Canadjun)\ **Post date:** [February 10, 2013, 12:02am UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/6 "2013-02-10T00:02:58Z")
> [@samclem](#): > > Moved from General Questions to Cafe Society, where youu can still get a factual answer. > > **samclem** Cool. First time I’ve ended up in Cafe Society. Guess I know where to put my cooking questions (I’m pretty pitiful as a cook) from now on! ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [February 10, 2013, 12:13am UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/7 "2013-02-10T00:13:09Z")
I would suggest the higher molasses content makes the mixture more viscous, and thus more likely to foam (since it traps bubbles more efficiently). Adding the butter not only cools it but lowers the viscosity. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 10, 2013, 1:35am UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/8 "2013-02-10T01:35:41Z")
I’ve found dark brown sugar works better in glazes and generally won’t char as readily as the lighter stuff. However, I’m sure by controlling the amount and other ingredients light brown sugar could work just as well. ---
**Author:** ![Canadjun](https://avatars.discourse-cdn.com/v4/letter/c/76d3ee/32.png) [@Canadjun](https://boards.straightdope.com/u/Canadjun)\ **Post date:** [February 10, 2013, 3:00pm UTC](https://boards.straightdope.com/t/difference-between-dark-brown-and-light-brown-sugar-in-cooking/649817/9 "2013-02-10T15:00:12Z")
> [@terentii](#): > > I would suggest the higher molasses content makes the mixture more viscous, and thus more likely to foam (since it traps bubbles more efficiently). Adding the butter not only cools it but lowers the viscosity. Cool! Sounds reasonable to me! Thanks.